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Gluten Free Blueberry Muffins Recipe

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3.9 from 5 reviews

Gluten Free Blueberry Muffins are a delicious, antioxidant-rich breakfast or snack option that is Low FODMAP-friendly and perfect for those following a gluten-free diet. These muffins are moist, fluffy, and bursting with fresh blueberries, making them an ideal go-to recipe for a healthy treat any time of day.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 cups (290 g) gluten-free 1:1 flour, such as Bob’s Redmill 1:1 Gluten-Free Baking Flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

Wet Ingredients

  • ½ cup (1 stick or 113 g) unsalted butter, room temperature & cut into pieces (see notes for dairy free option)
  • ½ to ⅔ cup raw sugar + 2 Tablespoons for sprinkling (optional)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • ½ cup (120 ml) non-dairy milk, room temperature (hemp, almond, or rice milk recommended)
  • 2 cups fresh blueberries or frozen blueberries (see notes)

Instructions

  1. Preheat and Prepare: Preheat the oven to 400°F. Coat twelve standard-size muffin wells with nonstick spray or line with paper muffin cups; set aside.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free flour, baking powder, and kosher salt. Set aside.
  3. Cream Butter and Sugar: In a separate bowl, use an electric mixer to beat the room temperature butter on medium-high speed until creamy, about 3 minutes. Add the sugar and vanilla extract and beat until fully incorporated.
  4. Add Eggs: Beat in the first egg until combined, scraping down the sides as needed. Repeat with the second egg, beating until the batter is creamy.
  5. Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients in three parts, alternating with the non-dairy milk. Do not fully combine; leave streaks of flour to keep the batter light and tender.
  6. Fold in Blueberries: Gently fold fresh or frozen blueberries into the batter, being careful not to overmix.
  7. Fill Muffin Wells: Divide the batter evenly among the prepared muffin cups. If desired, sprinkle 2 tablespoons of sugar on top for a crunchy topping.
  8. Bake: Place the muffins in the oven and immediately reduce the temperature to 375°F. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool and Serve: Let the muffins cool in the pan on a wire rack for 5 minutes. Then remove them from the pan and cool directly on the rack before serving warm or at room temperature.
  10. Storage: Store muffins in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Notes

  • Dairy-Free Substitute: Use solidified coconut oil in place of butter. For milk, hemp, almond, or rice milk are best low-FODMAP non-dairy options.
  • Frozen Blueberries: Do not thaw before adding to the batter to prevent excess moisture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/gluten-free-blueberry-muffins-recipe/